Chocolate Expresso Banana Bread Food

CHOCOLATE CHIP BANANA BREAD

Chocolate Chip Banana Bread image

Provided by Giada De Laurentiis

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

3 tablespoons melted and cooled coconut oil, plus more for the loaf pan
3 very ripe bananas
1 large egg
3/4 cup unsweetened almond milk
3/4 cup coconut sugar
1/3 cup roasted almond butter
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 cup almond flour
1 cup rice flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 cup bittersweet chocolate chips
1/2 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond milk, sugar, almond butter, coconut oil, vanilla and salt until smooth and incorporated. Add the almond flour, rice flour, baking soda and cinnamon and stir until combined with a rubber spatula. Stir in the chocolate chips.
Pour the batter into the prepared loaf pan and sprinkle the walnuts on top. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Allow to cool for 30 minutes in the pan resting on its side. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature or can be sliced and frozen for up to 1 month.

CHOCOLATE CHIP-ESPRESSO BANANA BREAD

Chocolate Chip-Espresso Banana Bread image

Moist and delicious banana bread is given a burst of chocolate thanks to espresso powder and chocolate chips. For even more goodness, drizzle melted chocolate on top.

Provided by By Cheri Liefeld

Categories Side Dish

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

1 1/2 cups mashed very ripe bananas (3 to 4 bananas)
1/2 cup plus 1 tablespoon granulated sugar
1/4 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon vanilla
2 eggs
1 1/2 cup Gold Medal™ all-purpose flour
1 teaspoon instant espresso powder
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup semisweet chocolate chips (6 oz)

Steps:

Heat oven to 325°F. Spray two 8x4-inch loaf pans with canola oil cooking spray.
In medium bowl, stir together bananas, 1/2 cup of the granulated sugar, the brown sugar, melted butter, vanilla and eggs. In another medium bowl, stir together flour, espresso powder, baking soda, baking powder and salt. Add flour mixture to banana mixture, stirring to combine. Stir in chocolate chips. Pour into loaf pans. Sprinkle remaining 1 tablespoon granulated sugar on top.
Bake 40 to 45 minutes or until brown and firm to the touch. Cool 10 minutes. Remove from pans, and place top sides up on cooling rack. Cool completely before slicing.

Nutrition Facts : ServingSize 1 Serving

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